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Home » Course » Condiments » Lime Curd

July 30, 2013 Updated: January 1, 2019

Lime Curd

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My favorite homemade Lime Curd recipe.  This fresh curd recipe can be used for any citrus -- lemon or lime and beyond!

My favorite homemade Lime Curd recipe. This fresh curd recipe can be used for any citrus -- lemon or lime and beyond!Have you ever made a homemade lime curd?  Or, have you had a chance to eat homemade lime curd?  I have an idea for a recipe in my head that needs lime curd, so I made some the other day.  Although I haven't yet created the intended recipe, I am super glad I made the fresh curd because it is SO delicious!

Yes, I know as a food blogger I should have a better word than "delicious" in my vocabulary, but seriously, what's wrong with using it every once in a while?  Or, all the time.  😉

My favorite homemade Lime Curd recipe. This fresh curd recipe can be used for any citrus -- lemon or lime and beyond!Anyway, after making this lime curd, I decided it is just too good not to share as a recipe post on it's own.  There is so much you can do with fresh curd.  Use it as a filling for a cake, spread it on a pastry or toast, scoop into little tart crusts for mini pies, or just spoon it up and eat it!  Seriously, guys, it's that good.

UPDATE:  I made, ate, and posted the recipe I was dreaming for this lime curd:  Key Lime Pie Donuts.

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My favorite homemade Lime Curd recipe. This fresh curd recipe can be used for any citrus -- lemon or lime and beyond!
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5 from 1 vote

Lime Curd

My favorite homemade Lime Curd recipe. This fresh curd recipe can be used for any citrus -- lemon or lime and beyond! 
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 2 cups

Ingredients

  • 1 cup granulated sugar
  • 4 large eggs
  • 4 teaspoons grated lime zest , plus ½ cup freshly squeezed lime juice (about 4 limes)
  • ½ cup unsalted butter , cut into about 14 small pieces

Instructions

  • In a medium nonreactive saucepan, whisk together the sugar, eggs, lime zest and juice. Cook over medium-low heat, whisking constantly, until the mixture is thickened, about 12 minutes.
  • Remove from the heat and whisk in the butter, one small piece at a time, until thoroughly combined. Set a mesh strainer over a glass bowl and strain the mixture. Use immediately, or store in the fridge with plastic wrap directly on the surface of the curd, to prevent a skin from forming.
  • To set the curd, chill 3 hours or overnight. Use as cake filling, pastry filling, spread for toast or muffins, filling for tarts, etc.
  • Source: Martha Stewart
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